Hop along to Coorparoo’s sunny new brunch spot Rabbit & Co.
When it comes to breakfast, we love the sweet simplicity of the classics just as much as we adore the cutting-edge and new-age riffs on day starters. The Rabbit Hole Cafe’s two locations have long been go-to spots for the masses to obtain the former – rustic and honest brunch winners that always seem to satisfy. Rabbit & Co., the new Coorparoo cafe from The Rabbit Hole team, is keeping the down-to-earth energy of its siblings while taking a modern approach to its menu and vibe – creating a must-try midpoint for anyone that loves the best of both worlds.
While The Rabbit Hole Cafe isn’t reproducing offspring on quite the same level as its energetic long-eared namesake, the wholesome cafe concept has nevertheless managed to cultivate a sizeable local following with its two locations – one in Wynnum and another in Seven Hills. Ask owner Mandy Metcalfe what the secret to The Rabbit Hole’s success is and she’ll tell you it’s just a simple combination of honest homestyle fare (served with big portions) and an approachable atmosphere. If those two qualities are what you seek in a weekend brunch spot, then perhaps you’ll be interested to know that Mandy’s culinary colony recently expanded. Rabbit & Co. is the snazzy younger sibling to the twin The Rabbit Hole eateries. It occupies a sunny corner space on Chatsworth Road in Coorparoo (the former home of Little Sista Cafe), a convenient thoroughfare that connects the perpetually busy Logan and Cavendish Roads. When the opportunity to take over the site fell into Mandy’s lap in mid-2020, she was inspired to take her Rabbit Hole recipes and add a few contemporary tweaks – but first, she had to make the space her own. A sizeable refurbishment effort saw the previously dark wood-heavy interior and eclectic decor exchanged in favour of a light and fresh aesthetic (think crisp white tiles, blonde timber and pops of greenery), which was applied to Rabbit & Co.’s interior space, footpath dining strip and shaded alfresco area at the rear. The build wrapped in time for Rabbit & Co.’s opening in December, with locals eagerly flocking to get acquainted with the menu over the summer break.
Helming the kitchen is long-time The Rabbit Hole Cafe chef Rebecca Lincoln, who has worked with Mandy to take the established favourites and give them new life with some adroit adjustments. The humble simplicity that underpins The Rabbit Hole’s menu has been maintained here, with options condensed and modernised to reflect some of-the-moment culinary trends without losing its broad appeal. Take, for instance, the potato hash cakes, a headline-worthy option that comes infused with leek and goats cheese and topped with lemon creme fraiche, poached eggs, wilted spinach and thyme-roasted tomatoes. Other salivation-inducing standouts include the brekkie bao buns stuffed with scrambled eggs, haloumi, spinach and relish, crispy chicken waffle with kale-and-apple slaw, maple bacon, Jack cheese, sriracha kewpie and maple syrup, and the super green breakfast – loaded with nourishing veggies, hummus and poached eggs. The fun continues into lunch with the likes of karaage chicken boas, steak burgers and Thai beef salads. Caffeine junkies will be stoked to know that Bear Bones Coffee’s The Drop blend is Rabbit & Co.’s go-to for its jumping juice (available alongside teas, smoothies, cold-press juices and milkshakes), while Mandy is also looking to obtain a liquor licence for boozy lunches.
Rabbit & Co. is open to the public seven days a week. For operating hours and contact details, be sure to jump over to the Stumble Guide.
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